Restaurant Newbies

The Champion's Feed

Restaurant Kitchen Basics Power Tips

Seasoning Seasoning can make or break a dish that you worked hard to prepare. Too much and it is almost impossible to bring it back. Too little seasoning and your dish might taste bland and not seem that impressive. Everyone is different with salt and seasonings, so the idea is to layer your...

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Hand Washing

The single most important action you can take, whether it’s a restaurant or at home, is washing your hands always and often. It accomplishes two things. One, it can help keep you from making people sick through cross contamination from raw products or dirty dishes and two, it will help keep you...

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Training

Training is one of the most important things to do in any restaurant or business. Inconsistency and poor guest service will drive your businesses revenues down and is a direct result of poor training and supervision. Never place a new employee into any position until they have been fully trained...

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Choosing the Right Location for Your Establishment

The Right Location You are an entrepreneur, congratulations. Let’s begin finding you a location. “Location, location, location”, is not a cliché, it’s true. Great locations create great businesses, bring you happiness and profit. Your location will determine your restaurant’s...

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Increase Your Sales with Breakfast

Breakfast has changed since McDonald’s began offering breakfast outside its traditional time of day. The most important meal of the day is universal for most guests. Four out of five reported eating breakfast today. Eggs, flatbreads, baked goods, fruit foods, pancake wraps, waffle pizzas,...

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Restaurant Bathrooms Can Be the Deal Breaker!

An important area in your restaurant isn’t the kitchen, dining room or bar. It is your restrooms. This is no laughing matter, think about it. A guest walks into your restroom and it smells bad and looks dirty and not kept up. This is not an impression you want to make on your guests before or...

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Manage Your Home Refrigerator Like a Restaurant Chef

vs. The number one rule: “When in doubt, throw it out” Many food operations fail to follow these simple, but wise words. Many operators will use unusable and unsafe food products to save money. Could be why their guests don’t return, get sick or both. What are they thinking? Why...

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